When you need a cozy, comforting dish that delivers big flavor without a lot of fuss, these cheesy beef and bean enchiladas are it. This is one of those easy ground beef recipes for dinner that hits all the right notes—meaty, cheesy, saucy, and just the right amount of spice. Whether you're cooking for family or making a freezer-friendly meal prep, this is an easy beef enchiladas recipe that you’ll turn to again and again. Rolled flour tortillas are stuffed with seasoned ground beef, creamy refried beans, and plenty of cheese, then baked in a rich red enchilada sauce until bubbly and golden.
Cheesy Beef and Bean Enchiladas with Red Sauce
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Mexican
Large skillet For browning the beef. A non-stick or cast iron skillet works best.
Mixing spoon or spatula To mix and break up the beef as it cooks.
9x13-inch baking dish Perfect for fitting all the rolled enchiladas snugly.
Measuring cups & spoons For seasoning accuracy.
Cheese grater (if using block cheese) Freshly grated cheese melts best.
- 1 lb ground beef 85/15 is ideal for flavor and moisture
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 15 oz can refried beans
- 2 cups shredded cheddar cheese divided
- 1½ cups shredded Monterey Jack cheese divided
- 8 large flour tortillas
- 1 15 oz can red enchilada sauce, or homemade
- Fresh cilantro for garnish
- Sour cream for serving
Preheat your oven
to 375°F (190°C).
Cook the beef filling
In a large skillet over medium heat, heat olive oil and sauté the chopped onion until soft, about 3 minutes. Add the garlic and cook for another 30 seconds. Stir in the ground beef, breaking it apart with a spoon. Season with cumin, chili powder, paprika, salt, and pepper. Cook until the beef is browned and cooked through, about 6-8 minutes.
Add the beans and cheese
Stir in the refried beans and 1 cup of the shredded cheddar cheese until fully combined and creamy. Remove from heat.
Assemble the enchiladas
Warm the tortillas slightly to make them pliable. Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish. Spoon about ½ cup of the beef and bean mixture onto each tortilla, roll tightly, and place seam-side down in the dish.
Top and bake
Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Sprinkle with the remaining cheddar and Monterey Jack cheese.
Bake
For 20–25 minutes, or until the cheese is melted and bubbly.
Garnish and serve
Let cool slightly, then garnish with chopped cilantro and serve with sour cream.
Perfect Pairings
These beef and bean enchiladas pair beautifully with:
- Margaritas or agua fresca for a festive touch
- Mexican rice or cilantro lime rice
- Charred street corn (elote) or a bright corn salad
- A simple green salad with avocado and lime vinaigrette
FAQs
1. Can I use a different cut of beef?
Absolutely! While this recipe uses ground beef (making it one of the most versatile ground beef dishes), you can also try it with shredded beef (chuck roast or brisket slow-cooked and pulled) for shredded beef enchiladas, or swap in thinly sliced grilled steak for a more elevated steak enchiladas recipe.
2. Can I make it a casserole?
Yes! If you’d prefer more of a beef enchiladas casserole feel, layer the tortillas, filling, and sauce like a lasagna instead of rolling. It’s a great way to simplify the process even more.
3. What kind of cheese works best?
A mix of cheddar and Monterey Jack provides melty goodness and bold flavor, perfect for beef enchiladas with cheese sauce. Pepper Jack adds a spicy kick if you like a little heat.
4. Can I freeze them?
Definitely. Assemble the enchiladas without baking, cover tightly, and freeze. When ready to bake, add 10–15 minutes to the cooking time (covered with foil for the first half).
